Wednesday, August 3, 2011

I’ve had this wacky idea to try a berry-studded goat cheese clafoutis, so when I saw these gorgeous looking blueberries at the market, I figured the time was right.

I had a couple ounces of leftover chèvre in the fridge, and was very excited to see if this possibly odd, but fundamentally sounds idea would work. And, everything would have, if I had only skipped breakfast that morning.

That morning I woke up starving, and facing a pile of emails and other less fun computer-driven busywork. So without thinking (literally) I whipped a nice cheese omelet, using the aforementioned cheese. D’oh!

It was a delicious mistake, and one I forgave myself for very quickly, but it also presented me with a tough choice. Go back out to the store, or just make a good, old fashioned, plain blueberry clafoutis. Laziness prevailed, and here you have it.

So, while I’m very proud of this clafoutis, I can’t help but wonder how much better it would have been with that faint, but tangy accent from the cheese. Maybe you could give it a try and let me know? I was simply going to add it to the blender and mix it right into the blender.

Anyway, goat cheese or not, this recipe is a great way to enjoy fresh, summer fruit, and as I mention in the video, this technique really lets it play the starring roll. I hope you give it a try soon. Enjoy!

70 comments:

Kdoorc
said...

Hi Chef John!

I've got all those ingredients in my fridge, perfect! If you were to add in the goat cheese, would it go in the blender with the rest of the batter, or would you put small pieces in with the blueberries? Thanks!

The blender, Genius! I've been using a whisk to make clafoutis all this time. I have 1 massive buff arm to show for it :-) Blueberry picking is fun if you go in the morning. Not so much after about 9AM here in Florida.

Next up for clafoutis, for me anyway, is a savory one. Been itching to try a savory one. As always, I enjoyed!

Hi Chef! Before seeing this post, I made a cherry clafoutis last night! No kidding! The recipe I used call for the oven at 375, and I found the custard to be a bit lumpy. I remembered from a previous creme brulee fiasco that one shouldn't cook custard over 350, since at that temp the eggs release water, which boils, breaking up the custard. So I was going to try a long and low approach. And here you are doing fast and hot! Sacre bleu!!

Oh my gosh chef John!This reminds me, on the weekend I had the opportunity to try blue potatoes. They are like blueberries in that they are blueish on the outside and purpley on the inside. I just wanted to give you a hint to try out this strange ingredient. don't worry they taste like normal potatoes!

I tried the clafoutis with goat cheese and peaches (the blueberries had disappeared by the time I got home) and it was really good! I put in 3 oz of goat cheese but probably would have gone for a bit more, or a slightly stronger flavored goat cheese, because the tangy flavor was very mild but delicious. Thanks for another great recipe.

tippy tip Chef John, while I think it's awesome that you have your recipes for free on youtube and your blog, write up a cook book and sell it! every recipe of yours that i've made is delicious and becomes a staple in my household, having a book handy would be so much easier that carting around my laptop!

Will that be a problem if the strawberries are a little wetter in texture. Will the texture of the Clafouti be affected? It's really hard to find fresh blueberries here and they are quite expensive to.

Bad timing, Chef John. I bought 5 pounds of blueberries Saturday for $5 and they were perfect. I ate them fresh and straight or with whipped cream. I finished them up as you were posting this. Next time I'll buy more than four servings at a time!

This looks like a delicious recipe but I was wondering if you could offer some advice. I got a set of ramekins recently and I've just been itching for a chance to use them! Do you have any advice with regards to this recipe or general tips?

Chef john im having trouble trying to figure out how much cups are a pint? i use metric system and im trying to find out how much cups or grams is that because i googled it and apparently that is a liquid messurement :S Please helpthanks

pint is 2 cups. cup is 240 ml. btw, these are all volume measurements. You can't evenly convert weight and volume. A cup of lead doesn't weigh the same as a cup of flour. Volume is always the same, but weights change.

I haven't even made this recipe yet but I bought my blueberries today and will make it tomorrow. I looked up 'Clafoutis' in Wikipedia, here's what it says:The clafoutis comes from the Limousin region of France and while black cherries are traditional there are numerous variations using other fruits including red cherries, plums, prunes, apples, cranberries or blackberries.[2] When other kinds of fruit are used instead of cherries, the dish is properly called a flaugnarde.

Well....considering how difficult 'flaugnarde' would be to pronounce, I think that calling the blueberry version 'Clafoutis'makes more sense. :)

1. I dont have a casserole dish... Could I possibly use a metal baking pan or should I hold off (>0<) on trying this recipe until I get a chance (and the funds) to buy one (or possibly steal one from my moms place xD)?

I remember your cherry clafouti recipe once, and now this blue berry clafoutis..I'm wondering what other fruits would be good in it seeing how there's no berries where I am and cherry and strawberry season was three months ago.

The only small fruit I can think of, which is also available these days is grapes? Would it be all wrong? And any other fruit suggestions?

I made this and it was soo good, but I had trouble finding a similarly sized dish and so used two dishes which ended up with a shorter/shallower clafouti. Also used a whisk instead of a blender because my blender is broken :(

Ok. I would assume that a metal container would heat its contents differently than a ceramic, glass, etc and was not sure whether this was important. Either way, I got my hands on a casserole dish :]

However! As I peered into my fridge in search of our vanilla extract, to my horror, I realized my sister had nearly finished the bottle - leaving but less than a teaspoon. So in my panic, I filled the rest of my tablespoon with almond extract. The pan is currently baking away in the oven and I fear I may have ruined the recipe ;_;

Chef! It is 10pm right now where I live at in cali and since I'm so bored beyond death I decided to make this! I don't have have blueberrys and I'm to impatient to wait till morning to go buy some so I'm gonna try banana's and hope to god this won't fail. Umm haha I feel like I'm talking to a celeb its insane! Oh can you do a vid for deep fried ice cream! And you should do t-shirt designs! Your toooooo funny!

Just made this for the first time and added in goat cheese. Replaced the whole milk with unsweetened almond milk, used frozen blueberries with a little flour to absorb most of the moisture from thawing. Using blender was quick and easy for smoothness. It came out beautifully and delicious!I ended up eating it all in a matter of minutes. I couldn't stop. So good and so easy!!! Thank you for this great recipe.

I don't know how many times I've made this now. It seems whenever I have a dinner party these days I pick up whatever random berries I may find at the grocery and disappear for a few minutes when dinner's almost consumed to whip up the batter and pop this in the oven. Served hot with whipped cream or ice cream this never fails to delight. Cheers! Thank you Chef John.

Made this last night and it was as simple as you describe to make, though that isn't a complaint. I ended up using raspberries and the entire thing was delicious, though they were a bit tart and made me wish I had used a little more sugar in the batter to compensate.

Hey Chef John! I just tried this yesterday. I was worried because I never made anything like this before. But I only had a 1/4 cup milk. I also faced the laziness problem and didn't want to go to the store for just milk, so like the daredevil that I am, I decided to replace the other 1 cup milk with heavy cream instead and just for good measure I threw in some strawberries too because, why not? It was so good! I thought I was going to end up with a mess trying to alter a recipe of my first try of making it. I ate near half of it myself! Then I had more this morning for breakfast with a nice vanilla coffee. Yum, sugar! :) Can't wait to try more recipes, and I definitely want to make this again with cherries.